Grilled Lamb With Miso-Chile Sauce

Yield4 servings


Serve with


  • 1cup dark (red) miso
  • 1tablespoon minced ginger
  • 1teaspoon minced garlic
  • ½teaspoon cayenne, or to taste
  •  Mirin, sake or white wine as needed
  • 1 ½ to 2pounds 1-inch thick medallions of lamb, cut from the boneless rack or tenderloin


  1. Combine miso, ginger, garlic and cayenne in a large bowl, then thin with a little mirin or sake, just until mixture is pasty. Spread meat with this paste, then proceed, or cover and refrigerate for up to 24 hours.
  2. Start a charcoal fire or gas grill, or preheat broiler or oven; rack should be 4 inches or less from heat source. Grill, broil or roast meat, about 4 minutes a side, until outside is crisp and inside medium-rare. Serve immediately.

Originally published in The New York Times Grilled Lamb With Miso-Chile Sauce, by Mark Bittman